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Preheat oven to 375 degrees F. In small bowl, stir together horseradish, vodka (if using), Worcestershire sauce, hot sauce, celery seed, salt, paprika and pepper.
Heat oil in large cast iron skillet over medium heat. Add celery and onion; cook 8 to 10 minutes or until golden brown and tender, stirring frequently. Add garlic and cook 30 seconds, stirring constantly.
Add horseradish mixture to skillet and cook 30 seconds, stirring constantly. Add tomatoes and simmer 10 minutes until thickened, stirring frequently.
Gently crack eggs into skillet on top of tomato mixture. Season eggs with salt and pepper. Transfer skillet to oven and bake 10 to 12 minutes or until egg whites are just set but yolks are still soft. Remove skillet from oven and sprinkle with celery leaves, if desired. Serve immediately with crusty bread.